Title: Creamed Tomato Soup
Categories: Soups/stews
Yield: 8 servings

3 tb Butter (to saute with) 5 tb Tomato paste
2 tb Safflower oil 1/3 c Flour
2 Large onions, chopped 6 c Chicken broth
1/2 ts Thyme, crushed 1 1/2 ts Sugar
1 ts Basil 1 c Cream
1 ds Salt pepper 1 c Milk
10 Medium ripe tomatoes, 2 tb Butter
Coarsely chopped

Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally. When
onions are tender, stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken broth; add to tomato
mixture and mix well. Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes. Stir occasionally to
prevent soup from sticking to bottom of pan. Put soup through blender in
small batches. Reheat puree and stir in sugar, cream and milk. Simmer a
few minutes; add remaining butter just before serving.

—–

Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

—–

Title: Peanut Butter Sandwich Cookies
Categories: Christmas, Cookies, Gifts
Yield: 12 servings

1 c Butter Or Regular Margarine
1 c Sugar
1 c Brown Sugar; Firmly Packed
2 Eggs; Lg
1 c Peanut Butter; Crunchy Style
1 ts Vanilla
3 c Unbleached Flour; Sifted
2 ts Baking Soda
1/4 ts Salt

MMMMM——————-PEANUT BUTTER FILLING————————
1/2 c Peanut Butter; Crunchy Style
3 c Confectioners’ Sugar; Sifted
4 tb Milk
1 ts Vanilla

Cream the butter, sugar and brown sugar together in a mixing bowl,
using an electric mixer at medium speed, until light and fluffy. Add
the eggs one at a time, beating well after each addition. Beat in
the peanut butter and vanilla. Sift the flour, baking soda and salt
together and stir into the creamed mixture. Form the mixture into
1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake
in a preheated 375 degree F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When
completely cooled, spread one cookie with the peanut butter filling
and top with another cookie making a sandwich.

Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING:

Mix all of the ingredients in a medium bowl and beat with an electric
mixer at medium speed until smooth and creamy.

MMMMM

Title: YOGURT RYE BREAD
Categories: Breads
Yield: 1 servings

1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal

———————————–GLAZE———————————–
1 Egg yolk; mixed with
1 tb Water

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you’ve finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack. Makes 1 Loaf

—–

Pork Cheese Spaghetti – gwhp32a

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pork chops
1 tablespoon Fat
1 Onion
1/2 cup Celery
1 cup Tomato
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Sugar
1/4 teaspoon Pepper
1 1/2 teaspoon Salt
8 ounce Spaghetti
1 cup Cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb.
boned and diced. Shop onion. Dice celery. Use 1 lb.
can of tomatoes. Cheese to be shredded. Brown pork in the fat. Add onion and
celery and cook 5 minutes. Add remaining ingredients, except spaghetti and
cheese and simmer 30 minutes. Cook and drain spaghetti. Combine meat mixture
with spaghetti in 2 qt. casserole. Mix well and sprinkle with cheese. Bake in
moderate oven (350) 30 minutes.

– – – – – – – – – – – – – – – – – –

PARSNIP CAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
2 tb Flour
1 pn Mace
2 tb Melted butter
Salt and pepper
Large egg
8 tb Breadcrumbs (heaping)
Oil for frying

Peel and slice the parsnips, then boil in salted water
until tender. Drain and mash them well. Add flour,
mace, melted butter, salt and pepper, then form into
small flat, round cakes. Dip into the beaten egg,
then into the breadcrumbs, and fry in hot oil until
brown on both sides.

– – – – – – – – – – – – – – – – – –

Date: Mon, 31 Jan 94 09:40:00 PST
From: sally charette

Lemon-Pepper Cous-Cous, etc.

2/3 cup dry cous-cous
2/3 cup hot water
one scallion
one can low-salt garbanzos
lemon-pepper seasoning

Add the hot water to the cous-cous. While you’re waiting for the cous-cous to
soak up the water, thin-slice the scallion. When the cous-cous is ready (about
12-15 minutes), toss garbanzo beans in the micro for about 20 seconds to heat.
Drain ’em and pour the cous-cous over the garbanzos (or vice-versa), stir in
the scallions, add lemon-pepper to taste (ours goes a long way), and eat!

I suspect that this would be even better with some steamed brocolli and carrots
tossed in (the possibilities are endless), but this was the simplest of simple
meals. I had 1/2 last night and the other half is beckoning to me from the
staff room fridge.

Lemon and garlic roasted beets

Recipe By : Food Wine Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beets — pepeeled,sliced 1/4″
4 cloves garlic cloves — sliced thin
2 tablespoons lemon juice — fresh
1/4 teaspoon lemon zest — fresh
1/2 teaspoon extra virgin olive oil
1/4 teaspoon sugar
1 pinch salt
1 pinch white pepper — freshly ground

preheat oven to 375?
in a 8 inch square non reactive baking dish toss all ingredients together.
sppray a piece of parchment paper w/ cooking spray and set oiled side down on
the beet
cover tightly w/ foil and roastfor c. 40 min. shaking the pan occasionally.

– – – – – – – – – – – – – – – – – –

SOUPER SPICED RAISIN-NUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 1/2 c Better for Bread flour
1/2 c Wheat flour
1/4 c Brown sugar, packed
1 tb Gluten
1 t Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/8 ts Baking soda

make according to your breadmakers instructions.

– – – – – – – – – – – – – – – – – –

Title: Green Red Tomato Salad
Categories: Salad/dress, Vegetables
Yield: 4 servings

3 lg Green tomatoes*
3 lg Red-ripe tomatoes
1 md Red onion
3 tb Fresh basil, chopped

MMMMM————————–DRESSING——————————-
1 lg Garlic clove, finely chopped
1/2 ts Salt
1/8 ts Freshly ground pepper
2 tb Lemon juice
3 tb Wine vinegar
1/2 c Olive oil
1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube
green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped
basil. Combine the dressing ingredients, mixing well. Add dressing
to salad and toss. Let set about 30 minutes to blend flavors.
Delicious with BBQ!

MMMMM